Hot & Spicy Gingerbread

A Caribbean-style bread, made in a cast-iron skillet, that’s rich and moist and has a lot of deep heat from the combination of ginger and white pepper.
December 12, 2016

Instructions

Preheat the oven to 350°F/175°C. Grease a 10-inch cast-iron skillet with butter.

In a large bowl, whisk together the flour, ground ginger, allspice, cinnamon, white pepper, mace, baking powder, baking soda, and salt.

Place the butter and sugars in a large bowl. Using a stand mixer or hand mixer, cream on high speed until fluffy, about 3 minutes. Lower the speed to medium, add the egg, and mix until incorporated. Add the molasses and mix until incorporated.

Reduce the mixer speed to low and add one-third of the flour mixture. Add ¼ cup of the warm water and mix. Add another third of the flour, then the remaining ¼ cup warm water. Finish with the remaining flour (it’s important to end with the flour).

Using a spatula, fold in the grated ginger, then pour into the prepared skillet.

Bake for about 40 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 20 minutes. Serve warm or at room temperature.

About this recipe

A Caribbean-style bread that’s rich and moist and has a lot of deep heat from the combination of ginger and white pepper. Making it in a cast-iron pan will add an extra-dark, beautifully robust exterior, which pairs flawlessly with a glass of sparkling cider, ginger beer, or chai. 

Cast-Iron Cooking, © by Rachael Narins, Photography by © Keller + Keller Photography, used with permission from Storey Publishing.

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Ingredients

  • 1½ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground white pepper
  • ½ teaspoon ground mace
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter, at room temperature
  • ½ cup firmly packed dark brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ cup molasses
  • ½ cup warm water
  • ¼ cup grated fresh ginger
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